Egg Drop Soup
Egg Drop Soup
(Egg Flower)
The basic recipe for egg drop soup,
Preparation: 20 minutes Serves 4
Ingredients:
4 cups chicken broth, divided (2 cans)
2 green onions, thin sliced including greens
2 tablespoon soy sauce or sesame oil
2 tablespoons cornstarch
1/4 teaspoon ground white pepper
1/4 teaspoon fresh grated ginger (Buy a little piece at the Store 2 inch x 2 inch)
3 eggs plus (Take out 1 Yolk), lightly beaten
8 Small Asian Mushrooms Hole or Cut to Bit Size
Salt to taste, if needed
12 Dumplings or Potstickers Optional Add 5 Min before serving on simmer
Procedure
Set ½½ cup of chicken broth aside and mix in 2 tablespoons cornstarch. In a wok or
saucepan, bring the remaining 3 1/2 cups of chicken broth to a boil. Add the seasonings.
Simmer for 1 or 2 minutes.
In a small bowl, whisk the eggs until pale yellow in color, just slightly frothy.
Return broth to a low boil. Stir the broth strongly in one direction. Slow rotation will produce long
strings of cooked eggs. Fast rotation will produce a more shredded appearance.
Stir Broth Quickly Very slowly pour the eggs in a steady stream into the rotating broth.
Add Mushrooms
Reduce heat to simmer. Add the last 1/2 cup of broth-cornstarch mixture and gently stir until
the soup has thickened.
Optional, Dumplings or Potstickers Simmer 5 Min or until Hot
Remove from heat. Garnish with sliced green onion and serve.
(Egg Flower)
The basic recipe for egg drop soup,
Preparation: 20 minutes Serves 4
Ingredients:
4 cups chicken broth, divided (2 cans)
2 green onions, thin sliced including greens
2 tablespoon soy sauce or sesame oil
2 tablespoons cornstarch
1/4 teaspoon ground white pepper
1/4 teaspoon fresh grated ginger (Buy a little piece at the Store 2 inch x 2 inch)
3 eggs plus (Take out 1 Yolk), lightly beaten
8 Small Asian Mushrooms Hole or Cut to Bit Size
Salt to taste, if needed
12 Dumplings or Potstickers Optional Add 5 Min before serving on simmer
Procedure
Set ½½ cup of chicken broth aside and mix in 2 tablespoons cornstarch. In a wok or
saucepan, bring the remaining 3 1/2 cups of chicken broth to a boil. Add the seasonings.
Simmer for 1 or 2 minutes.
In a small bowl, whisk the eggs until pale yellow in color, just slightly frothy.
Return broth to a low boil. Stir the broth strongly in one direction. Slow rotation will produce long
strings of cooked eggs. Fast rotation will produce a more shredded appearance.
Stir Broth Quickly Very slowly pour the eggs in a steady stream into the rotating broth.
Add Mushrooms
Reduce heat to simmer. Add the last 1/2 cup of broth-cornstarch mixture and gently stir until
the soup has thickened.
Optional, Dumplings or Potstickers Simmer 5 Min or until Hot
Remove from heat. Garnish with sliced green onion and serve.
Egg Drop Soup
(Egg Flower)
The basic recipe for egg drop soup,
Preparation: 20 minutes Serves 4
(Egg Flower)
The basic recipe for egg drop soup,
Preparation: 20 minutes Serves 4
Ingredients:
4 cups chicken broth, divided (2 cans) $2.00
2 green onions, thin sliced including greens $1,29
2 tablespoon soy sauce or sesame oil $0.30
2 tablespoons cornstarch $0.25
1/4 teaspoon ground white pepper -------
1/4 teaspoon fresh grated ginger (Buy a little piece at the Store 2 inch x 2 inch) About $0.50
3 eggs plus (Take out 1 Yolk), lightly beaten
8 Small Asian Mushrooms Hole or Cut to Bit Size (About $1.50)
Salt to taste, if needed
12 Dumplings or Potstickers Optional Add 5 Min before serving on simmer $5.00 bag
4 cups chicken broth, divided (2 cans) $2.00
2 green onions, thin sliced including greens $1,29
2 tablespoon soy sauce or sesame oil $0.30
2 tablespoons cornstarch $0.25
1/4 teaspoon ground white pepper -------
1/4 teaspoon fresh grated ginger (Buy a little piece at the Store 2 inch x 2 inch) About $0.50
3 eggs plus (Take out 1 Yolk), lightly beaten
8 Small Asian Mushrooms Hole or Cut to Bit Size (About $1.50)
Salt to taste, if needed
12 Dumplings or Potstickers Optional Add 5 Min before serving on simmer $5.00 bag
| Procedure Set ½ cup of chicken broth aside. Mix in 2 tablespoons cornstarch. In a wok or saucepan, bring the remaining 3 1/2 cups of chicken broth to a boil. Add the seasonings. Green onions, pepper, ginger Simmer for 1 or 2 minutes. Salt to taste, if needed |
In a small bowl, whisk the eggs until pale
yellow in color, just slightly frothy.
yellow in color, just slightly frothy.
Return broth to a low boil. Stir the broth strongly in one direction. Slow
rotation will produce long strings of cooked eggs. Fast rotation will produce a
more shredded appearance.
Stir Broth Quickly Very slowly pour the eggs in a steady stream into the
rotating broth.
rotation will produce long strings of cooked eggs. Fast rotation will produce a
more shredded appearance.
Stir Broth Quickly Very slowly pour the eggs in a steady stream into the
rotating broth.
Add Mushrooms
Reduce heat to simmer. Add the last 1/2 cup of broth-cornstarch mixture and
gently stir until the soup has thickened.
Optional, Dumplings or Potstickers Simmer 5 Min or until Hot
Remove from heat. Garnish with sliced green onion and serve.
Reduce heat to simmer. Add the last 1/2 cup of broth-cornstarch mixture and
gently stir until the soup has thickened.
Optional, Dumplings or Potstickers Simmer 5 Min or until Hot
Remove from heat. Garnish with sliced green onion and serve.
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